Directions: |
Directions:Preheat your oven to 350º F. Spray a 9-inch pie dish with cooking spray.
Combine the flours, sugar, xanthan gum, and salt. Cut the butter into the flour mixture until it's small and crumbly. Beat the egg and vanilla together, then add to the crust. Mix with a fork, and then with your hands to form it into a cohesive ball. Add extra brown rice flour as needed so that it's not sticky. Cut in half and roll into two equal size balls, and wrap into saran wrap that has been sprayed with cooking spray. Place in the freezer for at least 10 minutes. If you're making two pies, remove both balls of dough from the freezer; if you're just making one pie, remove one of them and leave the other in the freezer until you're ready to use it another time.
Place the dough (one ball at a time) on a surface dusted with brown rice flour. Place the sprayed saran wrap (spray side down) on top of the dough and press down. Using a rolling pin, roll to a thin consistency, about ⅛ inch, adding more brown rice flour as needed to avoid sticking. As best as you can, place the sheet of dough into the pie dish. Don't worry too much if it falls apart; just scoop up the pieces and press them down into the bottom and about ⅔ of the way up the pie dish. Brush the pie crust with the beaten egg white and place in the oven to pre-bake for 7 minutes, then remove from the oven to add the pie filling.
While the dough is chilling, prepare the pumpkin filling. Melt the Earth Balance and beat together with the sugars and pumpkin. Add the eggs one at a time and blend in, then add the cinnamon, pumpkin pie spice, and nutmeg (more of each to your own taste, if desired). Add the So Delicious Coconut Milk ½ cup at a time. The filling will seem rather fluid; that's ok!
Pour the pumpkin pie filling into the pre-baked pie crust. Return to the oven and bake for about 1 hour, or just until a toothpick inserted comes out clean. After about 30 - 40 minutes, check to make sure the top isn't starting to get burned; if it is, use a piece of tin foil to create a little tent over the pie to protect the top but still allow the filling to set.
Remove from oven and let cool completely. Keep refrigerated until ready to serve. Serve plain or with gluten-free whipped cream topping. |
This recipe for Aunt Maggie's Pumpkin Pie - Gluten-free is from